Moutarde de Dijon fabriquée à la meule de pierre - Edmond Fallot - 210 g

Barcode: 3230140002412 (EAN / EAN-13)

Product characteristics

Common name: Moutarde de Dijon

Quantity: 210 g

Packaging: Pot, Verre

Brands: Edmond Fallot

Categories: Groceries, Condiments, Sauces, Mustards, Dijon mustards

Manufacturing or processing places: France

Countries where sold: France

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Eau, graines de moutarde, vinaigre, sel, antioxydant : disulfite de potassium, acidifiant : acide citrique, épice.

Substances or products causing allergies or intolerances: Mustard, Disulfite

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade D

Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

moderate quantity12 g Fat in moderate quantity
low quantity0.8 g Saturated fat in low quantity
low quantity2.5 g Sugars in low quantity
high quantity6.4 g Salt in high quantity

Comparison to average values of products in the same category:

(197 products)
(666 products)
(3654 products)
(6007 products)
(9411 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
Dijon mustardsMustardsCondimentsSaucesGroceries
Energy 681 kj
(163 kcal)
-0%-6%+11%-67%-60%
Fat 12 g+3%+1%+63%-61%-51%
- Saturated fat 0.8 g-1%-17%-37%-88%-87%
Carbohydrate 3 g-29%-56%-78%-81%-82%
- Sugars 2.5 g-10%-42%-66%-76%-74%
Proteins 7.4 g+3%+12%+61%+101%+89%
Salt 6.4 g+7%-77%-88%-19%-67%
Sodium 2.52 g+7%-77%-88%-19%-67%

Product added on by sebleouf.
Last edit of product page on by sebleouf.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.